Make the biscuit topping

1. If you want to long ferment the biscuit topping, start this recipe the night before you plan to eat pot pie.
2. In a medium bowl, whisk together sourdough starter, cream, and milk until just combined. Let the mixture sit for about 15 minutes while you prepare everything else.
3. In a large bowl, combine flour, sugar, baking powder, salt, and baking soda. Mix with a fork until evenly combined.
4. Grate butter using the large holes of a cheese grater.
5. Add the cold grated butter to the flour mixture.
6. Add the milk, cream, and starter mixture to the flour mixture and stir with a spatula until a shaggy dough forms.
7. In the bowl, knead the dough 2-3 times until it comes together. Don’t knead it too much, but make sure there are no really dry areas and the dough is all stuck together in one piece.
8. Lightly flour your counter, and using a rolling pin, roll the dough into a thick rectangle.
9. Cut out 8-10 thick rounds using a 2-inch biscuit or cookie cutter or the mouth of a mason jar.
10. Immediately move on to making pot pie, or ferment the cut biscuits in the fridge overnight and continue the recipe the next day.

Pot pie

1. Preheat your oven to 450° F
2. Add the garlic, onion, carrots, celery, potatoes, thyme, and butter to your dutch oven and sauté on medium heat for 30 minutes until they are soft.
3. Remove the thyme sprig stems, and turn the heat to low.
4. Add bone broth, flour, and parsley.
5. Next, add the green beans, the cooked chicken, sauerkraut, and heavy cream.
6. Mix and cover with a lid and cook for 10 minutes.
7. Stir and cook uncovered for about 25 more minutes with regular stirring until the liquid is reduced and the mixture is quite thick.
8. Top with sourdough biscuits and place in the oven for about 20 minutes. Until the tops of the biscuits turn golden brown.
9. Allow cooling for a few minutes before serving.